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Light Sour Cream Chicken Enchiladas

20 MIN
30MIN
4

Directions

1
Heat oven to 350 degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.


2
In medium bowl, mix sour cream, yogurt, soup and chiles.


3
Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese.


4
Sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish.


5
Spoon remaining sour cream mixture over tortillas. Cover with foil. Bake for 25 to 30 minutes or until hot and bubbly.


6
Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.


  • 1 container (8 ounces) Hiland Dairy Light Sour Cream
  • 1 container (8 ounces) plain fat-free yogurt
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (4 ounces) chopped green chiles, undrained
  • 12 whole-wheat tortillas
  • 1 cup (4 ounces) Hiland Dairy Shredded Cheddar Cheese
  • 1 1/2 cups chopped cooked chicken mixed with 1 packet taco seasoning
  • 1/4 cup chopped yellow onion
  • Shredded lettuce, if desired
  • Chopped tomatoes, if desired
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 enchilada
Servings Per Container: 4


Amount Per Serving


Calories 710 Calories from Fat 316
% Daily Value*
Total Fat 35.1g 54%
Saturated Fat 19.7g 98%
Trans Fat 0g 0%
Cholesterol 126mg 42%
Sodium 1209mg 50%
Total Potassium 0mg 0%
Total Carbohydrate 58.1g 19%
Dietary Fiber 6.1g 24%
Sugars 6.6g 0%
Protein 40.9g 0%
Vitamin A 30% Vitamin C 21%
Calcium 55% Iron 15%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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